You can substitute other meats on hand for the sausage. Unlike typical gumbos found elsewhere in the South, this Amish adaptation does not begin with a roux and end with hours of stovetop simmering.
- 1 tablespoon vegetable oil
- 8 ounces smoked sausage, casing removed and cut in 1/2-inch-thick slices
- 4 cups sliced okra
- 1 green bell pepper, seeded and chopped
- 1 medium-size onion, chopped
- 2 cloves garlic, minced
- 3 medium-size tomatoes, peeled and chopped
- Salt and black pepper
- Cooked rice, for serving (optional)
Heat the vegetable oil over medium heat in a Dutch oven. Add the sausage and cook, stirring occasionally, until browned, 3 to 4 minutes. Remove the browned sausage with a slotted spoon, and set aside.
Add the okra, green pepper, onion, and garlic to the Dutch oven, and saute in the reserved pan drippings until tender. Add the chopped tomatoes and the reserved sausage. Decrease the heat to medium-low, and simmer for 30 minutes, stirring frequently. Season with salt and pepper to taste. The gumbo may be served over cooked rice, if desired.
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Source: Amish Cooks Across America: Recipes and Traditions from Maine to Montana by Kevin Williams and Lovina Eicher
Submitted By: b smith